Air Fryer Experiments

Hi!

As I mentioned in my last post, I bought an air fryer on sale. What is an air fryer, you ask? Well, it’s basically a healthier version of a deep fryer. It fries food with hot air instead of oil.

Personally, I am still figuring out what works and doesn’t work with it and trying to perfect temperatures and cooking times. I have found that using a lot of liquid batter without any kind of dry coating over it does not work so well. It says you can make donuts in it, but I have no clue how that’d work. I have not tried cooking french fries yet, but I really want to, just haven’t yet.

So far I have fried some soy curls using this recipe here. Those came out excellent, I think I cooked them at 350 for about 10 minutes. I also tried defrosting some Gardein chicken scallopini, coating it in watered down Neat egg substitute coated with vegan/gluten free rice crispy-esque cereal. That was okay, but not that exciting even though I had high hopes.

Then, when I botched a bunch of battered cauliflower, I came up with a splendid idea. But I didn’t have any more cauliflower, so I tried it with tofu. It’s supposed to be like coconut coated fried shrimp, but is made with tofu (and someday I need to try it with cauliflower, too!)

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Here is the recipe for it:

Coconut Crusted Air Fried Tofu

Ingredients:

  • 1 cup chickpea flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 3/4 cup water
  • 1/2 cup vodka or unflavored soda water/seltzer
  • 2 tbsp peanut or vegetable oil
  • one bag sweetened shredded coconut flakes
  • sweet chili sauce for dipping
  • 1 block tofu, preferably frozen, thawed, then pressed for 20 minutes

Directions:

  1. Combine flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl.
  2. Whisk in the water, vodka/soda water until a liquid, medium thickness batter forms. Water it down if necessary to be the desired thickness, but it should stay fairly thick.
  3. Cut tofu into smallish rectangles.
  4. Place some of the sweetened coconut into a dish.
  5. Dip the tofu in the batter, then into the coconut.
  6. Delicately place in the air fryer tray.
  7. Air fry for 10 minutes, 350 degrees F or slightly lower if you don’t want it as browned as I did. May take some experimentation as I believe air fryers can vary quite a bit.
  8. Use sweet chili sauce to dip in, and serve with a generous helping of veggies!

I’m sure I’ll discover some new tips and tricks about air fryers soon!

So check back here for those.

Until then, or until another recipe creation strikes!

Take care! xo

 

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Vegan Poutine Recipe

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Hi!

I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).

Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.

The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.

Here is the recipe:

Ingredients:

  • 6 tbsp Earth Balance or refined coconut oil
  • 1/4 cup gluten free or regular flour (I used brown rice flour)
  • 2 cloves garlic, minced
  • 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
  • 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
  • 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
  • Black pepper, to taste
  • About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
  • 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes

Directions:

  1. Start by preheating the oven to the temperature the fries are baked at.
  2. Make the no beef and unchick’n broths, allow to cool slightly
  3. Prepare fries according to package…in the meantime prepare the gravy.
  4. Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
  5. Add in the garlic and cook for about 30 more seconds.
  6. Stir in the broth with a whisk.
  7. Bring to a boil.
  8. Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
  9. Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
  10. In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
  11. Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
  12. Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!

 

To-fu Young Recipe

Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.

But, onward and upwards, so the saying goes?

I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.

The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.

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To-fu Young with gravy recipe

Gravy ingredients:

  • 1 cup vegetable broth
  • 2 tbsp Bragg’s liquid aminos
  • 1 tbsp mirin
  • 1 tbsp cornstarch dissolved in 3 tbsp water
  • 1 tsp sesame oil

To-fu Young Ingredients:

  • 1 large onion, chopped
  • 1/4 cup water chestnuts
  • 1/2 cup bean sprouts
  • 1/2 cup shredded celery
  • 1/2 cup chopped mushrooms
  • 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
  • 1 package firm tofu
  • 1/2 tsp Indian black salt (the kind that smells like eggs)
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • dash white pepper
  • 1/3 cup chickpea flour
  • 1/2 tbsp egg replacer powder (I use Ener-g)
  • 3 tbsp water
  • Peanut oil (or canola if you’re allergic to nuts) for frying

Directions for gravy:

  1. Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
  2. Heat until bubbling.
  3. Add cornstarch and water mix while whisking constantly.
  4. Continue to whisk until the gravy thickens.
  5. Serve on top of To-fu Young when ready

Directions for To-fu Young

  1. Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
  2. Turn off heat.
  3. Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
  4. Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
  5. Fold into the vegetables and tofu, stirring well.
  6. To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
  7. Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
  8. Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
  9. When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
  10. Serve with rice and the brown gravy.IMG_5449

Peter Piper Picked a (vegan) Jalapeno Popper Pizza Recipe! with cornmeal cream cheese stuffed crust! a lot of alliteration here!

Well now…

With Vegan Pizza Day coming up at the end of the month (June 28 to be exact- rsvp to the facebook event!) I wanted to provide you with a kickass, blow your mind, original recipe for a unique vegan pizza for this occasion.

Today I tested out my idea. I was worried it would not go as planned, but it came out flawless.

Image It has a cornmeal crust made from this recipe, a cauliflower white sauce, sliced jalapenos, daiya cheddar, cream cheese stuffed crust, and a sprinkling of whole wheat breadcrumbs.

Here is the recipe. I have taken lots of pictures throughout the pizza making process to explain what I did a bit better.

Ingredients:

  • 1 cornmeal crust (recipe here)–I let it rise for a half an hour, but it was a hot day so I can’t be sure how long it’ll take you exactly. You will also want a bit of extra cornmeal and flour for when you roll out the crust

For the sauce:

  • 1 cup cauliflower florets
  • 1 cup unflavored almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • Sprinkle of white pepper
  • 3 garlic cloves
  • 2 tbsp nutritional yeast
  • 1/2 tbsp miso (I used chickpea miso)
  • 1 tsp arrowroot powder
  • 1 tsp lemon juice

For the rest of the pizza:

  • 4 jalapeno peppers, chopped into slices
  • Daiya cheddar cheese shreds
  • 1 tub plain vegan cream cheese (I used Go Veggie! brand)
  • 2 tbsp whole wheat breadcrumbs

Directions:

  1. Make the dough according to recipe.
  2. Let rise and make the sauce.

To make the sauce:

  1. Steam cauliflower until soft, about 5 minutes.
  2. Place cauliflower and all other ingredients in a blender and blend until smooth.
  3. Place into a saucepan, and on medium heat, whisk frequently until bubbling and thickened a bit.

To assemble and cook the pizza:

  1. Preheat oven to 450 degrees F.
  2. Roll out the dough into a large circle. You will want to use extra flour/cornmeal on the surface and on the rolling pin to prevent sticking.
  3. Mix/stir up the vegan cream cheese until thick with a knife if it is separated as mine was.
  4. Using a tablespoon, place little dollops of the cream cheese a short distance away from the edge of the crust (see pictures below for a good idea of what I mean here).
  5. Then fold over the edges of the crust around it, pinching to secure slightly.
  6. Place about 2/3 cup or whatever you need of the sauce. You may need the whole batch, or you may need less, depending on how big your crust is. I used 2/3 cup.
  7. Sprinkle Daiya cheddar shreds around the top, use as much or as little as you like. I used about 1/2 cup.
  8. Place sliced jalapeno slices on top of the cheese.
  9. Sprinkle two tablespoons of whole wheat breadcrumbs.
  10. Bake 12-15 minutes in oven.
  11. Eat! And enjoy, because it’s pretty amazing if I dare say myself.

 

ImageA detailed picture of how I stuffed and folded the crust.

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After being baked and half eaten, a detail of the stuffed crustImage

A picture of a scrumptious baked slice

So there you have it! Hopefully I will be able to dream up some other ridiculous and amazing vegan pizza recipes this month, but we shall see. I do not know how I can top this one! haha

 

Vegan Bacon Flavored Kale Chip Recipe

I love anything faux bacon for some reason. I love the smoky and savory flavors with a hint of sweetness, I guess.

So last night I made my own recipe for another one of my favorite things; kale chips.

This recipe, though it works best in the dehydrator (I have never had success making kale chips in the oven, no matter how low I put the temperature, they always become burnt and have a strange overly cooked greens taste), is not truly a “raw” recipe, because it uses maple syrup, liquid smoke, and smoked paprika, and maybe a few other things that I’m not sure if they are raw or not. So if you care about being 100% raw, this recipe is probably not for you.

Otherwise, I definitely advise trying these if you are a fan of vegan bacon and kale chips!

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Vegan Bacon Flavored Kale Chip Recipe

Ingredients:

  • one bunch kale, or at least 6 cups chopped kale
  • 3 tbsp lemon juice, freshly squeezed
  • 1 cup raw cashews soaked in water (for at least two hours)
  • 1 tbsp nutritional yeast
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 cup water

Directions:

  1. Prepare the kale by washing it and breaking it into chunks if not already chopped. Make sure there are no large stems in any of the pieces. Place in a large bowl.
  2. Place the cashews (after being soaked, drained, and rinsed) into a food processor and add the rest of the ingredients.
  3. Pulse until thoroughly combined and into a thick sauce like consistency.
  4. Pour over kale and coat the kale thoroughly with your hands.
  5. Place on the sheets of your dehydrator, at about 115 degrees Fahrenheit, overnight (about 10-12 hours, maybe more if still moist).
  6. Enjoy!

 

 

I’m back with a new recipe! Vegan Quinoa Jambalaya

Hello there,

There are lots of new things happening in my life lately. I have lots of new ideas for this blog. I am planning on changing the content I post a bit, to be more informative about food and nutrition, post more of my recipes, and also talk about other vegan, health, and wellness related topics.

Unfortunately my last semester at my community college where I will graduate with my associate’s degree and planning for the next step of working towards my bachelor’s degree has had me quite busy lately. I hope to be able to find more time to write here though soon. By Summer there should definitely be more time.

Today I made a recipe though, and am sitting down to type it up and share it in this post.

Before I was vegan, my mom used to make Jambalaya with a seasoning mix and rice, chicken, shrimp, and sausage. I liked it even though it came from a box. I had been thinking about it lately, and how to veganize it.

I wanted to make it with quinoa because I am not the biggest fan of having rice all the time. Plus quinoa has more protein in it, which I like.

This recipe used store-bought meat substitutes for the vegan chicken and sausages, but you could find recipes to make your own if you desire. For the vegan shrimp, I had a plain batch of leftover shrimp seitan  that I froze and defrosted from when I made the vegan shrimp bao recipe. It is not gluten free because of the shrimp seitan, but there may or may not be other vegan shrimp alternatives that are gluten free that you can find in stores if that is important to you.

I do not know for sure if this is very authentic jambalaya, but since it is inspired by it, that is what I am calling it. It is really yummy though, that is for sure!

Image Recipe for Vegan Quinoa Jambalaya

Makes about 10 1 cup servings

Ingredients:

  • 1 cup Vegan shrimp (either store bought or made from scratch via this recipe)
  • 2 Tofurky Italian Sausages, sliced into rounds
  • 3 pieces Gardein Chick’n Scallopini chopped into chunks
  • 3 tbsp olive oil, plus a bit more to cook the veggies
  • 4 cups cooked quinoa
  • 2 small-medium yellow onions, chopped
  • 1/2 large green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 tomatoes, roughly chopped
  • 8 oz canned tomato sauce (I used a no-salt added brand)
  • a splash to 1/4 cup of vegetable broth (I used Trader Joe’s Low Sodium broth)
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more if you like salt)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper

Directions:

  1. Before you really start to cook, combine the spices in a bowl or little ziplock bag and set aside. Also cook the quinoa in advance, if you wish. It takes about 10-15 minutes to cook, so either way is fine.
  2. Cook each vegan “meat” in a frying pan on medium heat with 1 tbsp of oil separately, one at a time, until slightly brown or golden. You can use the same pan for each of them, but I think it works best to cook one at a time, and then set it aside on a plate while you cook the next one.
  3. After the “meats” are cooked, heat a little more olive oil into the pan. Add the onions and peppers, and cook until the onions are translucent.
  4. Add the tomatoes and cook for a bit longer, stirring a bit.
  5. Add a splash (or more) of vegetable broth, the spice mix, and tomato sauce. Make sure the spices and ingredients are thoroughly mixed.
  6. Reduce the heat to low, then fold in the quinoa and the vegan shrimp, sausage, and chick’n. Stir to incorporate everything together.
  7. Allow to heat thoroughly. Adjust seasonings as desired.
  8. Eat! Enjoy!

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Savory Veganloaf Cupcakes

Okay, so I remember meatloaf cupcakes being a trend a few years ago or so, but I did not have a vegan food blog back then. Now that I do, this has been on my mental to-do recipe list for awhile, and I finally did it.

These are definitely to be filed under the kid-friendly category. It kind of made me feel like a kid again! For another vegan kid friendly recipe, see here.

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The cupcakes feature lots of healthy ingredients like carrots and onions, pinto beans, raisins, quinoa, and pinto beans, among other things. To top it off, there is a mashed potato “frosting” with nutritional yeast and garlic powder. I added some ketchup on top instead of a cherry, and vegan bac’uns as sprinkles.

Here’s the recipe:

Ingredients:

For the cupcake loaves:

  • Gimme lean ground beef style or other vegan ground faux meat of choice, 14 oz
  • 15 oz can pinto beans, drained and rinsed
  • 1/2 cup raisins
  • 1 yellow onion, chopped
  • 1 tbsp plain almond milk
  • 2 tbsp vegan Worcestershire sauce (Annie’s Organics makes a good vegan version, check your labels because this often contains non vegan ingredients…or you can use a vegan steak sauce if that is easier to find)
  • 2 tbsp ketchup
  • 1 tbsp prepared yellow mustard
  • 1/4 tsp dried oregano
  • Salt and pepper, to taste
  • 2 flax eggs (2 tbsp flaxmeal, 6 tbsp water whisked together and let to sit for about 5 minutes)
  • 2 cups quinoa
  • 1 cup grated carrots

For the mashed potato “frosting”:

  • 6 medium white potatoes
  • 4 tbsp (1/4 cup) Earth Balance
  • 1/2 cup unsweetened plain almond milk or other vegan milk of choice
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tsp garlic powder

Directions:

For the cupcake loaves:

  1. Cook quinoa before preparing the cupcake loaves. When it’s cooked, let sit to cool while you prepare the rest.
  2. Preheat oven to 450 degrees Fahrenheit.
  3. In a food processor, put the gimme lean faux beef, pinto beans, raisins, chopped onions, almond milk, Worcestershire sauce, ketchup, mustard, oregano, and salt in pepper and pulse until as combined as possible. If your food processor is like mine, you’ll need a rubber spatula to push it around to get it mixed together well and scraped down the sides.
  4. Add the flax eggs to the mix and pulse until combined.
  5. Transfer this mixture into a large bowl.
  6. Add quinoa and carrots, fold in with a spoon or rubber spatula until dispersed throughout.
  7. Spray cupcake tray with oil and place about 1/2 cup of this loaf mixture into each cup.
  8. Heat in oven for about 15 minutes until lightly browned. While cooking, prepare the mashed potato “frosting.”

For the mashed potato “frosting”:

  1. Peel and chop the potatoes.
  2. I steamed the potatoes in a steamer pot, but you could also boil them. I just put water in the bottom pot and the potatoes in the basket, kept on high heat at first and eventually turned down to medium. It took about 20 minutes for them to be ready to be mashed. You know when a fork can easily go through them and they are soft.
  3. Pour the water out of the bottom of the steamer pot, and place the potatoes into it.
  4. Add Earth Balance, Almond milk, nutritional yeast, salt, and garlic powder, and mash.

To assemble:

I wanted to pipe the mashed potatoes onto the cupcakes but I was too impatient to wait for the mashed potatoes to cool enough so I could stick it in a large ziploc bag, snip the corner, and make it look pretty with piping it like real cupcakes. So, I just scooped some on with a spoon, and put some ketchup on top, with a little bit of vegan bac’un sprinkled on top–those are definitely recommended if you can find them because they added a really great crunch factor to the dish. These are quite healthy, eat more than one! Probably best to eat with a fork, unfortunately, though…

Simple Roasted Chickpeas with Agave Mustard!

Before I went vegan I was obsessed with honey mustard. In fact, I used to be a honey mustard fiend. Luckily for me, it’s easy to make a vegan version. I just mix vegenaise, yellow mustard, and agave and it comes out pretty much the same. Today I made some of it to dip a pretzel into…and then I was like “hmmm this would be amazing on chickpeas” so I whipped this recipe up.

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Basically what I did was, well, I will just format it like a recipe. Here it is:

Ingredients:

  • 15 oz can chickpeas, drained, rinsed, and patted dry a bit
  • 2 tbsp vegenaise
  • 2 tbsp prepared yellow mustard, divided
  • 1/2 tbsp agave syrup

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place chickpeas in a shallow baking dish in a single layer.
  3. Mix 2 tbsp vegenaise, 1 tbsp yellow mustard, and 1/2 tbsp agave into a small bowl and stir until combined.
  4. Pour over the chickpeas and stir until evenly coated.
  5. Place in oven for about 25 minutes.
  6. Take out after 25 minutes, stir, and add the other tbsp of yellow mustard and stir again until incorporated.
  7. Place back into the oven for another 20 minutes or so. You may want to check after 10 minutes to make sure they’re not burning…but they should not be unless your oven is hotter than mine.
  8. Let cool for a few minutes and eat while hot, they’re best right then!

Superbowl Snack Recipe? You got it! *drum roll* Veganized Scallops wrapped in Bacon!

Super Bowl Sunday is nearing, and I wanted to veganize a recipe my parents used to serve at their Super Bowl Parties. Scallops wrapped in bacon! I’ve been seeing hearts of palm used as all kinds of seafood substitutes lately, and I love them, so I decided to try it. And I am so excited that I thought to experiment and create this recipe! It came out so amazingly delicious and is pretty looking too.

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Not much else to say except that I am so excited to share this recipe!

So without further ado,

Vegan “scallops” wrapped in “bacon” or as I prefer to call it, “Hearts of Palm Wrapped in Tempeh Bacon”

Servings 8-12 depending on how thin you slice the tempeh and other various factors

Ingredients:

  • 4 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp liquid smoke
  • ½ tsp hot sauce
  • ½ tsp vegan Worcestershire sauce (optional if you can’t find it)
  • ¼ tsp smoked paprika
  • ¼ cup coconut palm sugar or brown sugar (I used coconut palm sugar because I had some and it’s healthier for you…but brown sugar will work just as well if not better…)
  • About 3 stalks of canned hearts of palm
  • 2 tbsp lemon juice
  • ½ tsp Old Bay Seasoning
  • ½ tsp kelp granules (if you can’t get your hands on this, double the Old Bay)
  • 1 tbsp oil

You will also need some toothpicks, a small shallow bowl, a small frying pan, a cookie sheet, cooking spray, and some extra Old Bay…(I love to make rhymes…but it is true)

Directions:

  1. Slice tempeh with a long knife into 10-12 thin pieces.
  2. Place in a Ziploc type bag
  3. Pour all ingredients in order ending with the smoked paprika into the bag.
  4. Seal bag and gently toss to coat the tempeh. Place in the refrigerator.
  5. You probably want to marinate the tempeh bacon for about an hour, shaking the bag lightly every 15 minutes or so and placing back into the fridge.
  6. In the meantime while the tempeh is marinating, take about 3 hearts of palm stalks from a can.
  7. Slice them to be about 1.5 inches tall or so. Maybe 2.
  8. Place them into a shallow bowl and pour 2 tbsp of lemon juice over them.
  9. Then sprinkle the Old Bay Seasoning over the tops, making sure each piece has some on it.
  10. Repeat with the kelp granules.
  11. Place some plastic wrap over them and also place them into the fridge like you did with the tempeh bacon. Turn over every time you shake the bacon. The idea is to let the hearts of palm soak up the flavors a bit and marinate.
  12. Around halfway through marinating both items, preheat your oven to 375 degrees Fahrenheit.
  13. When the bacon is done marinating, spray a cookie sheet with cooking spray and place the tempeh in a single layer. Do not put any extra marinade or liquid into the pan. Just the marinated tempeh.
  14. Take the coconut palm sugar or brown sugar and sprinkle onto the pieces of tempeh. Rub it a bit into the tempeh with your fingers. This will make the tempeh bacon more like actual bacon in my opinion. It ends up getting crispy, sticky and extra delicious when done.
  15. Heat in the oven for 15 minutes.
  16. When there’s about 5 minutes left for the tempeh bacon to cook, take out the hearts of palm.
  17. Heat 1 tbsp of oil in a smallish frying pan.
  18. Place the hearts of palm without the marinade liquid into the pan and sprinkle with some extra Old Bay, maybe some salt if you desire too. Be very careful as it may splatter a bit.
  19. Heat on each side until it begins to brown, 1-2 minutes each side.
  20. Take out the bacon at 15 minutes and let it cool while you finish the hearts of palm.
  21. Place the hearts of palm on a plate.
  22. When you can handle the tempeh bacon with your hands, take one heart of palm piece and one slice of tempeh bacon. Wrap the bacon around the circle…if it breaks it’s ok, just finagle the toothpick into it so that it sticks on as well as you can. It’s all going into the same place anyhow. It’s kind of difficult to explain the procedure though. If you look at the pictures of the recipe it might give you a better idea of a strategy for handling it.
  23. Serve as soon as possible afterward. They’ll be best when still warm. You can try reheating them in a toaster oven on broil if you have that capacity later…microwave may work too but no guarantees it’ll taste the same when reheated. I’m pretty sure if you have a lot of people over or even just you, they’ll be tasty enough to polish off quickly
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the hearts of palm marinating

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the hearts of palm after they’ve been cooked

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all asembled!

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One more picture for good measure!

Pumpkin Cheesecake Swirl Brownies

First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.

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Here is the recipe:

Vegan Pumpkin Cheesecake Swirl Brownies

Ingredients:

for the Brownie layer:

  • 1 1/2 cup unbleached all purpose flour
  • 1 cup vegan white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
  • 1/3 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup non dairy milk (I use almond milk)

for the cheesecake layer:

  • 1/2 cup pureed pumpkin (I used canned)
  • 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
  • 1 tsp ener-g egg replacer powder
  • 2 tbsp water
  • 1 tbsp corn flour
  • 1/4 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients (except flaxmeal) in a bowl together.
  3. Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
  4. Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
  5. Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
  6. Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
  7. In a measuring cup, whisk together the egg replacer and water until frothy.
  8. Add corn flour, maple syrup, and spice and whisk again.
  9. Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
  10. Cover the brownie layer with the cheesecake layer.
  11. Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
  12. Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
  13. Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
  14. Take out of the oven and allow to cool fully, slice, and enjoy!

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